Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity

Cejudo‐Bastante, María Jesús; Durán‐Guerrero, Enrique; Marín, Ramón Natera; Castro, Remedios; García‐Barroso, Carmelo

doi:10.1002/jsfa.5885

Cited by 22 publications

(12 citation statements)

References 53 publications

(87 reference statements)

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“…Extracts from grapes and other plants have bacteriostatic effects . Antioxidant activity was highly correlated with the presence of trans‐p‐coutaric acid, trans‐caftaric acid, 5‐hydroxymethylfurfural and furfural . VOCs such as 22 β‐ionone and α‐ionone, together with ethyl acetate esters, were some compounds recognized as typical of ripened raspberry fruits …”

Section: Resultsmentioning

confidence: 99%

Comparative assessment of chemical compositions, antioxidant and antimicrobial activity in ten berries grown in China

Liang

Xin

2019

Flavour & Fragrance J

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Berries have many biological and physiological functions such as antioxidant, antibacterial and anti-inflammatory, and become a more popular food in China. Water-soluble polyphenols are their main functional active substances, and aroma components contribute to the flavour. The contents of total phenol and volatile organic compounds (VOCs) in ten berries grown in Northeast China were determined. Their antioxidant and antimicrobial activities were also investigated. Ribes rubrum L. and Rubus glaucus showed a higher antioxidant capacity. Ribes rubrum L. and Lonicera caerulea have a broader antibacterial spectrum. There is a correlation between the content of hydroxyl compounds in radical antioxidant activity. The metabolic pathways of polyphenols and VOCs are correlated, indicating a rapid evaluation of the biological activity of berries using the determination of volatile components. K E Y W O R D Sberries, VOCs, antioxidant, antimicrobial activity, correlation analysis

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Section: Resultsmentioning

confidence: 99%

Comparative assessment of chemical compositions, antioxidant and antimicrobial activity in ten berries grown in China

Liang

Xin

2019

Flavour & Fragrance J

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“…Also, Sato et al [67] reported in vitro and in vivo antioxidant prosperities of chlorogenic and caffeic acids. Furthermore, Cejudo-Bastante et al [68] reported antioxidant effect of caftaric acid. Moreover, Huang et al [69] stated that METH abusers have persistently higher systemic oxidative stress throughout early abstinence.…”

Section: Discussionmentioning

confidence: 99%

Chlorogenic and Caftaric Acids in Liver Toxicity and Oxidative Stress Induced by Methamphetamine

Koriem

Soliman

2014

Journal of Toxicology

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Methamphetamine intoxication can cause acute hepatic failure. Chlorogenic and caftaric acids are the major dietary polyphenols present in various foods. The aim of this study was to evaluate the protective role of chlorogenic and caftaric acids in liver toxicity and oxidative stress induced by methamphetamine in rats. Thirty-two male albino rats were divided into 4 equal groups. Group 1, which was control group, was injected (i.p) with saline (1 mL/kg) twice a day over seven-day period. Groups 2, 3, and 4 were injected (i.p) with methamphetamine (10 mg/kg) twice a day over seven-day period, where groups 3 and 4 were injected (i.p) with 60 mg/kg chlorogenic acid and 40 mg/kg caftaric acid, respectively, one day before methamphetamine injections. Methamphetamine increased serum aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, bilirubin, cholesterol, low-density lipoprotein, and triglycerides. Also, malondialdehyde in serum, liver, and brain and plasma and liver nitric oxide levels were increased while methamphetamine induced a significant decrease in serum total protein, albumin, globulin, albumin/globulin ratio, brain serotonin, norepinephrine and dopamine, blood and liver superoxide dismutase, and glutathione peroxidase levels. Chlorogenic and caftaric acids prior to methamphetamine injections restored all the above parameters to normal values. In conclusion, chlorogenic and caftaric acids before methamphetamine injections prevented liver toxicity and oxidative stress where chlorogenic acid was more effective.

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“…Some studies have examined the volatile compounds in vinegars to distinguish and classify them according to their raw material, production processes, and origin using different analytical methods coupled to gas chromatography (GC), such as headspace (HS) [12], solid-phase extraction (SPE) [2], solid-phase microextraction (SPME) [13,14], stir bar sorptive extraction (SBSE) [15,16], and headspace sorptive extraction (HSSE) [17]. Vinegars have also been differentiated by their polyphenol content by means of liquid chromatography [15,18] or spectroscopic techniques, such as infrared (IR) [19,20,21] or fluorescence [22], just to mention some of them.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Durán‐Guerrero

Schwarz

Fernández-Recamales

et al. 2019

Foods

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Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC–DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.

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Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity

Abstract: On the basis of the results from the cluster analysis of cases, it can be concluded that the grouping responds more to the trademark of each vinegar than to the raw material.

Cited by 22 publications

References 53 publications

Comparative assessment of chemical compositions, antioxidant and antimicrobial activity in ten berries grown in China

Comparative assessment of chemical compositions, antioxidant and antimicrobial activity in ten berries grown in China

Chlorogenic and Caftaric Acids in Liver Toxicity and Oxidative Stress Induced by Methamphetamine

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

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